I think they have much more flavor. I also cook pork loin at a lower temp than 375. I cook at 325 unless I am in a hurry then at 350.
If I am cooking a pork tenderloin then I brown in the pan over high heat and put in a 450 oven for 10 to 15 minutes.

If you choose the Smithfield, it is already brined for you. The downside is that it will cost more than the store brand (Hanneford's?). You are paying pokr prices for salt and water. However, it saves your doing it yourself and it makes a difference in the finished product.

Go for the boneless, it's easier to cook.

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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

I am with the fresh (not pre-brined) bone-in crowd, and the lower temp crowd as well ... Porketta seasoning is good on boneless, but I'd go more traditional with a bone-in. Slower and lower will melt that fat into YUM. My experience with pre brined and marinated meats is that it takes on a cured texture. I recently tried a pre-seasoned pork tenderloin that was strangely rubbery, even cooked to a medium doneness. Ick.

I haven't tried Aldi's meats, they have wierd hours here. Given recent economics, I think I'm headed in their direction real soon!

4 to 5 lbs but can I give you a hint.
Season really well..
start the roast, fat side UP on a rack at 450F for 30 minutes then turn down to 275 for 4 hours. Check with a meat thermometer. Remove when its about to hit 160. Let rest for 15 to 20 minutes. You will have a really good, moist tender loin.

I'm doing this tomorrow and still trying to figure out what I'm going to do. I bought a center cut pork loin...little over 4lbs. butcher said he didn't recommend searing it and that is what i was thinking of doing (hmmm). The directions the butcher put on the roast was 325 degrees at 25-30 minutes per pound.

I also have done this with smaller roasts and would like to do this too i think.

Layer your finely diced carrot, onion and celery in the bottom of a small roasting tray and put the bay leaf on top. These vegetables will soften and get lightly browned during roasting, which will give some depth to the gravy you’ll make with them at the end.